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Raspberry Cheesecake Click here to download PDF Pair with Moody Press Merlot or Dolce Dolly Ingredients For the crust: 1 1/2 cups graham cracker crumbs (10 crackers)  - 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 2 1/2 pounds cream cheese, at room temperature             1 1/2 cups sugar 5 whole extra-large eggs, at room temperature                2 extra-large egg yolks, at room temperature 1/4 cup sour cream                                                           1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract For the topping: 1 cup red jelly (not jam), such as raspberry or strawberry 3 half-pints fresh raspberries Directions Preheat the oven to 350 degrees F. Combine the cracker crumbs, sugar, and melted butter until moistened. Press the crumbs into the bottom of a 9-inch springform pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. Cream the cream cheese and sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes, then remove and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate for at least 3 hours or overnight. Remove the sides of the pan by carefully running a hot knife around the outside of the cake and lifting it away. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve. Recipe Credit: Ina Garten